Another recipe from my second Mom growing up, Debby Anglesey, from her book Battling the MSG Myth. I'm always on the lookout for an egg-free recipe and this one is sooooo good!
Preheat oven to 350 degrees
ingredients
Dry Ingredients:
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
Wet Ingredients:
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
preparation
Mix together dry ingredients. Form 3 holes in dry mixture. Place one of the first 3 wet ingredients (oil, vinegar, vanilla) in each hole; pour water over all and whisk together until blended. Pour into ungreased 9"x13" pan Bake at 350 degrees for 45 minutes to an hour or until toothpick inserted in the center comes out clean. Cool and frost. For cupcakes, fill with 1/4 cup batter and bake for 30 minutes.
Variation 1: substitute half of the oil with applesauce for low fat version.
Variation 2: Vanilla cake - omit cocoa and increase vanilla to 3 tsp, can also add 1 tsp almond extract.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment